The funny man loves his rajma chawal and paratha as much as he does a good joke
Jaspal Bhatti
The funny man loves his rajma chawal and paratha as much as he does a good joke
I am
Basically a vegetarian but sometimes I eat non-vegetarian food. I love fish.u00a0
I am an early riser
I wake up by 7 am. The first thing I do is drop my daughter to school. I really love this task. A 12th statndard student, she studies at Taj Mahal convent, Chandigarh. On my way back, I take a walk.
I begin my day with
Three-four glasses of water. Later I have tea with rusks.u00a0
MY breakfast IS
Mostly a Punjabi breakfastu00a0 a paratha. At times a bread omelette. I like idlis a lot.u00a0u00a0
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On the sets
I don't have a heavy lunch. Two rotis with sabzi, karela/bhindi/ rajma. I am basically a roti eater. When I am in Mumbai I eat rice later but in Chandigarh we eat rice first.
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My dinner is
I generally eat outside five days a week. If we are eating at home we rarely make mutton or meat, we have the normal sabzis. My favourite is arhar dal. 
In sweets i like
Gulab jamun and ice cream. I can't eat shrikhand.
The last thing I haveu00a0u00a0before sleeping
If the kids are having ice cream then I take a few bites.u00a0
I have a greatu00a0u00a0weakness for
Fried things like aloo tikkis and samosas. No wonder I have never been able to reduce my weight. When I am in Mumbai,u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0 vendor sits outside my house. I just can't resist ordering stuff from him. If there is a pani puri wala whether in Chandigarh or Italy I can't bypass him.u00a0u00a0
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My childhoodu00a0u00a0memory of food
Comprises of kanji made from black carrots. My mother would make it for me; it had a sour taste.u00a0
My favourite cook
Obviously my mother because the taste one develops from childhood can't be changed. She makes very good parathas, both stuffed and plain. Her aloo ka paratha with karela is delicious but her speciality is channa masala.
I can cook
I make paneer and saag chicken. My daughter is generally a vegetarian but she relishes my saag chicken.u00a0
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My best diningu00a0u00a0friends are
My son and daughter. I also like going out with my childhood friends but food doesn't matter with them as we are so engrossed in talking.u00a0
My idea of au00a0u00a0romantic meal
Paratha ke saath mattar ho and saamne wife baithi ho aur hum dono akele ho. But my wife won't agree because she loves sizzlers. Since my happiness is in her happiness, we end up eating sizzlers.
My fridge always has
Mangoes, when in season.u00a0
In my show Thank youu00a0u00a0jijaji
There is a scene where I ask my wife to order dosa for me. She tells me that I have made dosa at home but I ask her to give that to the parcel wala and request her to order a dosa. My (real) wife, Savita, says that this character is just like your real life character. You never like what I cook.
My favourite...
Cuisine: Punjabi, Chinese, Mexican and Thai.
Spice: Ginger.u00a0u00a0
Cooking appliance: Frying pan.
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Beverage: nimbu pani.
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Poison: Scotch and beer.
Sabzi: Baingan bharta. I also like rajma chawal.
Fruits: Mango and plum.u00a0 
Favourite restaurant
Aromas of China
Crystal Paradise - The Mall,
Andheri (West),
67253691-95
Jaspal says, "Copper Chimney in Chandigarh and Aromas Of China and Legacy Of China in Mumbai. We also frequent Chawlas Dhaba.
It is very difficult to get authentic Punjabi food. We order from Urban Tadka at times."
Aromas of China offers a fine dining experience to all those who love and appreciate oriental cuisine.
The restaurant prides itself on the fact that few other Chinese restaurants offer their wide spread of Sichuan, Shanghai and Canton dishes.
If you wish to have a private dinner, the restaurant offers glass-enclosed private dining rooms and also eight-seater dining rooms for a gathering where you can entertain friends, family or business associates.
On Sundays they add a few more dishes to their lunch buffet.u00a0u00a0u00a0
Favourite recipe: Saag Chicken
Ingredients
800 gms chickenu00a0u00a0
Two bunches of fresh spinachu00a0u00a0
u00bd tsp grated ginger and garlicu00a0
A pinch of hingu00a0u00a0
Approx u00bd kg onionu00a0u00a0u00a0
Approx u00bd kg tomatoes
1 tsp cornflouru00a0
Salt to taste
A pinch of red chilli powder
A pinch of turmeric powder
A pinch of garam masala
Method
Heat oil in a kadai. Put the hing, and ginger and garlic and gently roast. When light brown add onions. The onions must turn darkish brown before you add the tomatoes and green chillies.
Wait for five minutes till the mixture blends well and add the pieces of chicken. Be careful to strain the water from the chicken pieces before putting them in the kadai. Once you've put the chicken, add salt, a pinch of turmeric and red chilli powder. Cover the kadai with a lid.
While the chicken is getting cooked on a low flame, boil spinach with very little water. Once the spinach is boiled, put it in a mixer with the water and blend it.
Add the spinach to the chicken when it is cooled. Add a tsp of cornflour to thicken the paste. When ready, sprinkle some garam masala.
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